Lv511
1182 积分 2020-10-21 加入
Developing targeted mass spectrometry approaches for the identification of protein lipoxidation
12天前
已完结
Development of a Sensitive and Accurate Stable Isotope Dilution Assay for the Simultaneous Determination of Free 4-Hydroxy-2-(E)-Nonenal and 4-Hydroxy-2-(E)-Hexenal in Various Food Matrices by Gas Chromatography–Mass Spectrometry
14天前
已完结
Microbial spoilage investigation of thawed common cuttlefish (Sepia officinalis) stored at 2 °C using next generation sequencing and volatilome analysis
14天前
已完结
The effect of heating on the formation of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in unsaturated vegetable oils: Evaluation of oxidation indicators
14天前
已完结
Effect of malondialdehyde modification on the binding of aroma compounds to soy protein isolates
16天前
已完结
Interrelationship of lipid aldehydes (MDA, 4-HNE, and 4-ONE) mediated protein oxidation in muscle foods
20天前
已完结
Different Tocopherols and the Relationship between Two Methods for Determination of Primary Oxidation Products in Fish Oil
28天前
已完结
Entering the era of deep single-cell proteomics
1个月前
已完结
Characteristics and food applications of aquatic collagen and its derivatives: A review
1个月前
已完结
Characterization of lipid oxidation process of beef during repeated freeze-thaw by electron spin resonance technology and Raman spectroscopy
2个月前
已完结
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